Boiled Urad Dal Murukku is a variation of the traditional murukku recipe that uses boiled urad dal instead of urad dal flour, giving it a softer crunch and a richer flavor.
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Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy.
Mash the urad dal to create a smooth paste. Grind to make a fine paste. Set aside.
In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt.
Be careful, as the oil is hot to the touch. Slowly rub the mixture and incorporate all the ingredients to form a breadcrumb texture.
Add the mashed urad dal mixture.
Gradually add water and knead to form a soft but firm dough.
Cover the dough with a lid as it prevents it from drying the dough.
Grease the murukku press with oil and fill it with the dough.
Choose the round-holed disc in the press.
Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or parchment paper or ZipLock bags.
Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully slide in the murukku, a few at a time.
Fry until golden brown and crispy, turning them occasionally for even cooking.
Remove the fried murukku and place on paper towels to drain excess oil.
Let the murukku cool completely before storing them in an airtight container. They remain crispy for up to two weeks.
Ensure the urad dal is boiled until very soft and then mashed into a smooth paste. Lumps in the dal can cause the murukku dough to be uneven and might block the murukku press.
The amount of butter used is important. Too much butter will make the murukku break while shaping, and too little will result in a hard texture. Stick to the recommended quantity for the best crispiness.
The dough should be soft but firm enough to pass through the murukku press smoothly. If the dough is too hard, it will be difficult to press, and if it's too soft, the murukku may absorb more oil while frying. Add water gradually when kneading the dough, to get the right consistency.
Keep the oil temperature at medium heat. If the oil is too hot, the murukku will brown quickly on the outside but remain undercooked inside. If it's too cold, the murukku will absorb more oil and become soggy. To test the oil, drop a small piece of dough in; it should rise to the surface immediately but not brown too quickly.
How do I make Boiled Urad Dal Murukku crispy?
To ensure your Boiled Urad Dal Murukku is crispy, make sure to fry them in hot oil and avoid overcrowding the pan. Fry them until they turn golden brown and crispy, turning occasionally for even cooking. Let them cool completely before storing them in an airtight container to maintain their crunch.
Can I make Boiled Urad Dal Murukku gluten-free?
Yes, Boiled Urad Dal Murukku is naturally gluten-free as it uses rice flour and boiled urad dal. Just ensure that the rice flour you use is certified gluten-free to avoid any cross-contamination.
What can I substitute for carrom seeds in this murukku recipe?
If you don't have carrom seeds (ajwain) on hand, you can substitute them with cumin seeds or fennel seeds for a different flavor profile. However, keep in mind that the taste will vary slightly from the traditional recipe.
How should I store leftover Boiled Urad Dal Murukku?
To store leftover Boiled Urad Dal Murukku, let them cool completely and then place them in an airtight container. They can remain crispy for up to two weeks when stored properly. Keep them in a cool, dry place away from moisture.
What are some good pairings for Boiled Urad Dal Murukku?
Boiled Urad Dal Murukku pairs well with a variety of dips and chutneys. You can serve them with coconut chutney, mint chutney, or even a spicy tomato salsa for a delicious snack. They also make a great accompaniment to tea or coffee.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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